Food Network UK

Griddled vegetable salad with feta and mint

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Ingredients

  • 1 red pepper (about 125g) cored and cut into 4 pieces
  • 1 aubergine (about 500g), cut crosswise into 1/2 cm Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please slices
  • 1 medium onion (about 100g), cut crosswise into 1/2 cm Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please slices
  • 2 medium courgettes (about 250g each), cut lengthwise into 1/2 cm Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please slices
  • Olive oil cooking spray
  • 75 ml extra-virgin olive oil
  • 30 ml red wine vinegar
  • 1/2 tsp. dried oregano
  • Salt and freshly ground black pepper
  • 150g grape tomatoes, halved
  • 20g fresh mint, Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 75g feta cheese, crumbled

Use imperial measurements

Method

How to make Griddled vegetable salad with feta and mint

1) Arrange the vegetables in a single layer on a tray or work surface. Lightly spray both sides with olive oil cooking spray. Preheat a griddle or griddle pan over a medium-high heat.

2) Griddle the vegetables in batches until both sides are nicely charred and the vegetables are just tender, about 10 minutes for the pepper, about 8 minutes for the aubergine and onion, and about 6 minutes for the courgettes. When the vegetables are cool enough to handle, cut into 1 1/4 cm pieces and transfer to a large bowl.

3) In a small bowl, Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk together the olive oil, vinegar and oregano. Pour over the vegetables and toss. Season, to taste, with salt and pepper. Gently stir in the tomatoes and mint. Divide the salad between 4 plates and sprinkle with the feta.

Per Serving:
Calories 275; Total Fat 22 g; (Sat Fat 5 g, Mono Fat 13 g, Poly Fat 2 g) ; Protein 6 g; Carb 18 g; Fiber 7.5 g; Cholesterol 17 mg; Sodium 230 mg
Excellent source of: Fiber, Vitamin A, Riboflavin, Vitamin B6, Vitamin C, Folate, Manganese, Potassium
Good source of: Protein, Thiamin, Vitamin K, Calcium, Copper, Magnesium, Phosphorus